So, here's the deal: I love food and eating well. I love the concept of food and all that surrounds cooking (or baking). I love being closely connected to my food and knowing where it comes from. One of my favorite things in the world is cooking for a big group of friends and hearing the "mmmms" that escape from their mouths. Seeing the smiles that spread across their faces. I believe that with a little planning (and budgeting - eating well can most definitely be done on a budget, so ditch that excuse), anyone can make some pretty amazing creations that will put a smile on all of the faces that are eating said creation. I I am absolutely in love with this recipe, now, and likely forever. THIS veggie burger is the best that I have ever (in my life) eaten and made and it is packed with the good stuff. I highly recommend it and make these on a weekly basis. They freeze well, so make a bunch and freeze them for lunches or last minute dinners! You could also break them up into a breakfast scramble.What you will need:

Two cups of cooked quinoa

One can of beans, your choice

One cup of corn (fresh if possible, frozen or canned if unavailable)

Six tablespoons of cilantro, no stems

Four garlic cloves for the burgers and two cloves for the buffalo sauce, chopped into small pieces

One large onion, minced

1/3 cup of grated romano cheese (I omit the cheese, but the cheese will further bind your burgers)

Two large eggs, or the equivalent of two large eggs with egg replacer. You can also use 1/2 cup of applesauce (mixed with a teaspoon of baking powder) or 1/2 cup of mashed banana in the place of using two eggs. Believe it or not, you can also mix two tablespoons of ground flax seed with six tablespoons of water until fully absorbed. However, I must say that unless you're vegan, the eggs are a much better binder for this recipe.

1/3 cup of panko bread crumbs

Four tablespoons of white flour

One teaspoon of salt and pepper (or to your taste)

1/2 teaspoon of cumin

1/2 teaspoon of ground coriander seed

A stick of butter

A bottle of hot sauce (I like Trader Joe's habanero or jalapeno)

Five ounces of your choice of cheese for the tops of the burgers

A few tablespoons of coconut oil (or grapeseed/olive) for cooking the burgs

Buns or a delicious wheat sandwich bread

What's next?In a large bowl, combine the quinoa, beans, corn, cilantro, garlic, and onion. Mix well. Add in the romano cheese if using, eggs (or an equal replacement), panko, flour, and spices. If you would like your burgers to be spicy, shake in a half teaspoon of cayenne. Turn your burner on medium-high to heat up your castie or pan and drop in a tablespoon or two of coconut oil (add more as needed).Make patties by squeezing the mixture together in your hands. If your burgers are not staying together during this step, then you may need to add another egg or a tablespoon of flour and/or panko. Set the burgs on a cutting board or plate. Turn on a small burner on low heat and drop in the stick of butter, two garlic cloves, and three to four tablespoons of hot sauce (use as much or as little hot sauce as your taste buds will appreciate) - homemade buffalo sauce. If you arent keen on the spiciness, use a half stick of butter and less hot sauce.By now, your castie should be warmed up and ready for ya! Cook the burgers until crispy and then flip over and crisp the other side - about four or five minutes on each side. If you're a cheese person, add a slice of cheese on the top and allow it to melt. Top your burger with your buffalo sauce, fresh heirloom tomatoes, and lettuce and stack it on a bun! Serve with a side of homemade oven-baked french fries (bake at 400 in olive oil, salt, and pepper for about 10-15 minutes on each side), and viola!Can I substitute a different type of flour for the white flour? I have made these burgers with coconut flour and they have held together for the most part, though not as well as your typical white flour. COMING SOON! The recipe for sweet potato stuffed manicotti (with sage cashew cream sauce), vegan creamy mac & cheese, homemade butternut squash ravioli and mushroom pesto stuffed ravioli, and my favorite, vanilla bean cupcakes with berry compote.